CHICKEN SCALOPPINE MACARONI GRILL COPYCAT RECIPE RECIPE
Provided by charlotteh371
Number Of Ingredients 14
Steps:
- To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.
CHICKEN SCALOPPINI WITH PEPPERS AND MUSHROOMS RECIPE - (3.7/5)
Provided by cindygwest
Number Of Ingredients 13
Steps:
- 1. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet into even 1/2-inch thickness between 2 pieces of plastic wrap. Pat cutlets dry with paper towels and season with salt and pepper; set aside. 2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and garlic and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened and mixture is reduced to 2 cups (measured with vegetables), about 8 minutes. Set aside in measuring cup. Wipe out skillet with paper towels. 3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to plate. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. 4. Discard any oil remaining in skillet. Return sauce to now-empty skillet and bring to boil. Once boiling, remove skillet from heat and whisk in butter. Stir in any accumulated juices from platter. Season with salt and pepper to taste. Spoon sauce and vegetables over chicken. Sprinkle with parsley. Serve.
CHEF JOHN'S CHICKEN AND MUSHROOMS
This chicken and mushrooms recipe video is an experiment in extreme self-control; I wanted to challenge myself to make a chicken and mushrooms recipe using only chicken and mushrooms.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season chicken on all sides with salt and ground black pepper.
- Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
- Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
- Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
- Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
- Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 3.7 g, Cholesterol 90.8 mg, Fat 30.6 g, Fiber 1.1 g, Protein 28.1 g, SaturatedFat 8.7 g, Sodium 355.4 mg, Sugar 1.9 g
CHICKEN SCALOPPINE WITH LEMON
In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 20m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
- Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
- Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
- Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
- When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
- Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN SCALLOPINI
While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.
Provided by Strangecacti
Categories World Cuisine Recipes European Italian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
- Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
- Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
- Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 34.8 g, Cholesterol 128.2 mg, Fat 27.2 g, Fiber 2.5 g, Protein 34.8 g, SaturatedFat 15.5 g, Sodium 884.4 mg, Sugar 3.2 g
CHICKEN SCALOPPINE WITH MUSHROOMS
Delicious and easy. This is a dish you can whip up for your family, or serve on an occassion when you want to impress your guests. When you see how simple and delicious this is, it will become part of your regular repetoire.
Provided by DeSouter
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Fillet the chicken breasts and pound with a mallet to 1/8".
- Heat 2 tablespoons each of butter and olive oil in a skillet. Add the mushrooms and saute until tender. Remove from pan with a slotted spoon.
- Heat the remaining butter and oil over medium-high heat. Saute the chicken, turning once until browned, about 4-5 minutes. Remove chicken and reserve.
- Add the shallots or scallions to the pan, scraping any browned bits with a wooden spoon. Saute until tender.
- Add wine and stock and bring to a boil. Reduce by half.
- Add cream, salt and pepper. Add chicken and mushrooms back into the pan and reheat.
Nutrition Facts : Calories 375, Fat 26.5, SaturatedFat 10.5, Cholesterol 107.5, Sodium 108, Carbohydrate 2.9, Fiber 0.4, Sugar 1, Protein 29.4
CHEF JOEY'S CHICKEN AND MUSHROOM SCALOPPINE FOR TWO
I love anything with chicken and mushrooms. I find this dish to be very satisfying. I served it with mashed potatoes and a simple pear chutney..it was a hit.
Provided by Chef Joey Z.
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken breasts between saran wrap and pound each one to 1/8-1/4" thick.
- Heat 1 tablespoons margarine and 1 tablespoons olive oil in a skillet or fry pan in med-low. Add the mushrooms and saute until just tender. Don't over cook! Remove from the pan and set aside.
- Heat remaining margarine and olive oil in the same skillet and saute the chicken breasts until a golden brown on either side. Remove from the pan and set aside.
- To the skillet now add the shallots and saute until tender.
- Add the stock and marsala wine and remove the brown bits from the bottom of the skillet. Reduce by about 1/3.
- Add the creamer, salt and pepper. Taste to see if you added enough salt and pepper. Then add the chicken and mushrooms back into the skillet and reheat.
- Bon Appetit.
Nutrition Facts : Calories 735.1, Fat 49.7, SaturatedFat 18.7, Cholesterol 147.6, Sodium 270.4, Carbohydrate 13.7, Fiber 0.5, Sugar 2.2, Protein 32.9
More about "chef joeys chicken and mushroom scaloppine for two recipes"
BEST CHICKEN SCALLOPINI RECIPE - HOW TO …
From delish.com
CHICKEN SCALOPPINE WITH MUSHROOMS …
From myrecipes.com
JOEY'S SEAFOOD RESTAURANTS - MENU - FISH & CHIPS
From joeys.ca
CHICKEN SCALOPPINE WITH MUSTARD CREAM SAUCE RECIPE - HOME CHEF
From homechef.com
CHICKEN SCALLOPINI - CULINARY HILL
From culinaryhill.com
CHEF JOEY'S CHICKEN AND MUSHROOM SCALOPPINE FOR TWO RECIPE
From recipenode.com
CHICKEN SCALOPPINE WITH TOMATO, MUSHROOMS AND SPINACH
From deliciousdish.ca
CHEF JOEY'S CHICKEN AND MUSHROOM SCALOPPINE FOR TWO
From worldbestcoffeerecipes.blogspot.com
JOEY'S SEAFOOD RESTAURANTS - MENU - SOUPS & GREENS
From joeys.ca
CHICKEN SCALOPPINE AND MUSHROOM GRAVY RECIPE - HOME CHEF
From homechef.com
JOEY'S FISH SHACK - CANADA'S BEST FISH & CHIPS
From joeysfishshack.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love